Dal Makhani with Curd
A rich and creamy Indian dish made with split desi chickpeas, cooked to perfection and enhanced with the tanginess of curd.
Ingredients
- 1 handful Split Desi Chickpeas (notes)
Instructions
- 1Rinse the split desi chickpeas thoroughly under cold water. Soak them in water for at least 4 hours or overnight for best results.
- 2Drain the soaked chickpeas and transfer them to a pressure cooker. Add enough water to cover the chickpeas and cook under pressure for about 20 minutes until they are soft and tender.
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